Scallops & Cointreau

Serves 4

• 16 large scallops

• 16 thin rashers of streaky bacon, with the rind off

• Sea salt and black pepper

• 1 teaspoon oregano

• Juice of 1 lemon

• 2 oz (50 g) butter

• A large measure of Cointreau

• 8 tablespoons double cream

• 1 tablespoon chopped parsley

Method

Turn the grill to maximum heat. Wrap each scallop in bacon and thread on to 4 skewers. Season with the salt, pepper, oregano and lemon juice. Dab with nuts of butter. Put the scallops on a tray, to collect the cooking juices, and pop under the grill. As the bacon cooks, turn the skewers over. When the bacon is cooked, so are the scallops.

Place the tray of scallops, still on the skewers, over a low heat, pour over the Cointreau and flame it. Add the cream and stir into the juices.

Let it bubble for a while to thicken. Serve the scallops with the sauce strained over. Garnish with parsley.